egg tagliatelle 500g
For the ragu
onions 2, finely diced
celery 2 sticks, finely diced
garlic 2 tbsp, chopped
lamb mince 500g
carrots 2 large, peeled and cut in half
bay leaves 2
tomato puree 1 tsp
white wine 1 small glass
whole plum tomatoes 1 tin
chicken stock 570ml
podded broad beans 150g, blanched until just cooked
pecorino grated, to taste
mint 1 small bunch, chopped roughly
Sweat down the onions, celery and garlic. In a separate pan brown off your lamb mince. Once the vegetables have totally cooked down add the lamb mince, carrot and bay leaves.
Add the tomato puree and the wine. Turn the heat up to cook out the alcohol, stirring all the time. Add the tinned tomatoes and the chicken stock.Turn down to a low heat and cook for 1-2 hours until totally tender.
When ready to serve, cook the pasta, then mix with the ragu and all of the broad beans, some grated pecorino cheese and mint to taste.